Directions: |
Directions:In mixing bowl, cream butter and gradually add 2/3 cup sugar. Beat until light and fluffy. Add egg yolks, one at a time. Combine flour and salt and add to creamed mixture along with rind and extract. Shape dough into two flat disks and refrigerate for 1 hour.
Remove dough from refrigerator. Line a cookie sheet with parchment paper. Dust surface with powdered sugar and roll out half of dough to 1/4 - 1/8 inch thick.
FOR THE BOTTOM cookie, cut with 2 1/2 inch round cookie cutter. You can re-roll the dough and cut again.
FOR THE TOP cookie, cut with same cookie cutter. Then cut out the center with a smaller cutter. Place on parchment lined cookie sheet. Beat egg whites until frothy and add almonds and sugar. Brush each cookie with egg white and sprinkle with the almond mixture.
Preheat oven to 350 degrees. Bake at 350 degrees for 8-10 minutes. Remove and cool completely before putting together with preserves. Don't overcook as these cookies do not turn brown.
Spread 2 tsp of preserves on bottom half and top with top half. Sprinkle powdered sugar on top half.
It's easier to cut the "hole" in the top cookie when you already have them on the cookie sheet. Don't throw the centers away, bake them too!
If you using a regular cookie cutter, you can use the circular back of a piping tip to make the center. |